Try Chef Ming Tsai’s Gluten Free Chicken Fried Rice recipe – we think you’ll love it as much as we do! Chef Tsai shared the recipe with KC when she interviewed him about his role as a food allergy activist.
3 eggs, beaten*
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound ground dark meat chicken
1 bunch scallions sliced, white and green parts separated
1 medium zucchini, halved, 1/4-inch slices
1 red bell pepper, 1/4-inch dice
1 cup edamames
1/4 cup Wan Ja Shan® Organic Shiitake Stir Fry Sauce or Wan Ja Shan® Organic Wheat-Free Tamari**
6 cups cooked house rice
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper, to taste
- Heat a wok or large nonstick skillet over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil shimmers, add the eggs, which will puff up. Allow to set, about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify. “Scramble” the eggs with chopsticks or a fork , allow it to set, about 5 seconds, and slide onto a dish layered with paper towels (enough to absorb the excess oil from the pan). Set aside.
- Place the wok back over high heat and add the ginger and garlic, saute until soft, about 1 minute. Add the chicken, stir to break up and cook until browned, 2 to 3 minutes, then add the scallion whites and mix. Add the zucchini, bell pepper, edamames and stir fry sauce, and cook until tender, 2 minutes. Add the eggs back and the rice. Toss thoroughly to heat through, about 2 minutes. Season with kosher salt and freshly ground black pepper and check for flavor. Serve in a large bowl and garnish with scallion greens
*Eggs may be omitted in case of allergy.
**Wan Ja Shan® organic and naturally brewed sauces are my favorite but you can substitute any natural, gluten-free soy sauce or vegetarian oyster sauce.
Recipe Courtesy: Chef Ming Tsai